We had a very nice bit of roast pork for lunch today, shared with a few friends we invited over. We were all at church in the morning so I put it on before we went out but on a bed of onions, surrounded by a moat of cheap sherry, covered and at a temperature of only about 120°C. When we got back, I wacked the heat up and left it uncovered.
The meat was wonderfully tender by the end of the process. I wonder if I should have left the crackling out from the beginning though? We had a bit that was decently crisp by the end but, uncovered, it would have dried out more and wouldn’t have taken so long to get ready meaning the whole meal could have been served earlier. Still, there was no rush and it was a good way to make the most of the meat.